Raspberry Gelee

Ingredients

Instructions

Raspberry Gelee

While the cheesecake is chilling in the fridge, place the 1/4 cup of water in a bowl and sprinkle gelatin powder to let them bloom for about 10 minutes.

In a small pan - heat half the raspberry puree and when it is warm add the gelatin and stir to dissolve completely. Add the rest of the raspberry puree.

To sweeten the Raspberry gelee, drizzle the sugar syrup while stirring. The amount of sugar to add depends on your sweetness level. I added about 3/4 of a cup.

You can add a drop of red colouring if you would like to get a deeper red colour.

In a 9x 11 baking sheet pour the raspberry gelee (about 2-3mm thick) and leave it to set in the fridge.

Set the rest of the gelee liquid aside.

ASSEMBLY

Once the gelee has set, place the cheesecakes on the baking rack on top of a clean baking rack.

Cut the raspberry gelee with a pizza cutter or knife into a strip that is about 3 mm above the height of the cheesecake, and cut circles with the diameter of the top of the cheesecake. (I was able to cut out 8 strips and 8 circles for 8 cheesecakes)

Pour the gelee liquid over one cheesecake and wrap the gelee strip around it.

Place the gelee circle on top.

With a small spatula heated with hot water, place them gently at the seams to seal the edges of the strip and the top of the gelee circle. To help with smoothening out, you can use some gelee liquid as well.

Repeat with the rest of the cheesecakes.

Cut the tops of a few raspberries and place them on top as the button on the "fez". If you're not serving this as part of a Dr Who party, you can place the whole raspberry on top instead